This recipe is the ultimate grilled salad, with grilled romaine, grilled pineapple AND grilled salmon. I love a hearty, healthy salad and this one leaves me full for hours while still packing in tons of amazing ingredients. I really wanted to showcase the new Ninja Woodfire Outdoor Grill and all that it can do, so I decided to go heavy with the grilling. I even utilized the smoke feature for the salmon for that extra punch! This salad is the perfect balance of flavors, with sweetness from the pineapple, savory flavors from the grill and a perfect tart bite with the homemade lime cilantro dressing! And the crispy shallots add that perfect bit of crunch!
Prep Tip: I suggest prepping everything ahead of time so that when it comes time to grill you can keep an eye on the grill. Wash and cut everything for the salad and make your dressing while the grill preheats. Then head outside for the grilling.
Swap Tip: This salad is really versatile! You can swap your fruit and/or protein depending on what you like. Craving grilled peaches and shrimp instead? Go for it!
Step-by-step instruction without your screen going to sleep
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Utensils
Silicone tongs
Blender
Small Saucepan
Step 1
To install grill grate, position it flat on top of the heating element and gently press down until it sits into place, then close the hood.
Step 2
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 3
Turn dial to GRILL, set temperature to HI, and set time to 25 minutes. Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).
Step 4
To prepare the crispy shallots, place a small saucepan with ¼ cup olive oil over medium heat. When the oil is hot, add the sliced shallot and cook for about 5 minutes. Turn the heat down to low and cook for another 5+ minutes, or until golden brown. Transfer to a paper towel lined plate and set aside to cool.
Step 5
To prepare the salad dressing, place the cilantro, lime juice, ½ cup olive oil, avocado, salt, pepper, honey, and garlic in a blender or food process and blend until smooth. Then place in a refrigerator.
Step 6
Drizzle the inside of each romaine heart with about 1 tablespoon ofolive oil, sprinkle with salt and pepper and set aside.
Step 7
Season the salmon filets on both sides with salt and pepper and set aside.
Step 8
When the unit beeps to signify it is preheated and ADD FOOD is displayed, open the hood and place romaine hearts face down onto the grill. With the hood closed, cook for 2 1/2 minutes, flip and cook for another 1 to 2 minutes. Then remove and set aside.
Step 9
Spray the grill with avocado oil spray and add the pineapple slices. Grill for 2 to 3 minutes on each side, then remove and set aside.
Step 10
Add the salmon, skin side down to the grill and close the hood. Select WOODFIRE FLAVOR. Cook the salmon for 10 minutes, flipping halfway through.
Step 11
When cooking is complete, remove the salmon from the grill. To build the salad, top the grilled romaine with pineapple, cherry tomatoes, sliced avocado, crispy shallots, and smoked salmon. Drizzle with avocado cilantro dressing.
To install grill grate, position it flat on top of the heating element and gently press down until it sits into place, then close the hood.
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 2 of 11
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 3 of 11
Turn dial to GRILL, set temperature to HI, and set time to 25 minutes. Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 4 of 11
To prepare the crispy shallots, place a small saucepan with ¼ cup olive oil over medium heat. When the oil is hot, add the sliced shallot and cook for about 5 minutes. Turn the heat down to low and cook for another 5+ minutes, or until golden brown. Transfer to a paper towel lined plate and set aside to cool.
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 5 of 11
To prepare the salad dressing, place the cilantro, lime juice, ½ cup olive oil, avocado, salt, pepper, honey, and garlic in a blender or food process and blend until smooth. Then place in a refrigerator.
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 6 of 11
Drizzle the inside of each romaine heart with about 1 tablespoon ofolive oil, sprinkle with salt and pepper and set aside.
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 7 of 11
Season the salmon filets on both sides with salt and pepper and set aside.
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 8 of 11
When the unit beeps to signify it is preheated and ADD FOOD is displayed, open the hood and place romaine hearts face down onto the grill. With the hood closed, cook for 2 1/2 minutes, flip and cook for another 1 to 2 minutes. Then remove and set aside.
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 9 of 11
Spray the grill with avocado oil spray and add the pineapple slices. Grill for 2 to 3 minutes on each side, then remove and set aside.
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 10 of 11
Add the salmon, skin side down to the grill and close the hood. Select WOODFIRE FLAVOR. Cook the salmon for 10 minutes, flipping halfway through.
1
shallot, peeled, sliced
65g
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
65g
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
1
shallot, peeled, sliced
½ cup
extra-virgin olive oil, divided
2 heads
romaine lettuce, cut in half lengthwise
Kosher salt, as desired
Ground black pepper, as desired
5-6
fresh pineapple rings
Avocado oil spray, as desired
2
filets salmon, skin on (3-4 ounces each)
1 cup
cherry tomatoes, sliced in half
½
avocado, thinly sliced
Avocado Cilantro Dressing
2 cups
cilantro, leaves and stems
Juice of 2 limes
½ cup
extra-virgin olive oil
½
avocado
¼ teaspoon
kosher salt
¼ teaspoon
ground black pepper
1 teaspoon
honey
1
garlic clove, peeled
Step 11 of 11
When cooking is complete, remove the salmon from the grill. To build the salad, top the grilled romaine with pineapple, cherry tomatoes, sliced avocado, crispy shallots, and smoked salmon. Drizzle with avocado cilantro dressing.
